U.S. patent number 3,787,216 [Application Number 05/103,871] was granted by the patent office on 1974-01-22 for powdered fat composition.
This patent grant is currently assigned to The Borden Company. Invention is credited to Marshall Bozzi, Russell Damisch, Winston Harold Wingerd.
United States Patent |
3,787,216 |
Wingerd , et al. |
January 22, 1974 |
POWDERED FAT COMPOSITION
Abstract
A composition which can be used to prepare a whipped topping by
reconstituting it with milk or water after adding sugar, and
whipping the mixture, includes, on dry basis, (a) 1-15 percent
film-forming substance, (b) 10-60 percent edible fats, (c) 10-60
percent dextrin, (d) 1-12 percent conventional edible emulsifiers,
and (e) 0.1-4 percent polyglycerol esters of fatty acids derived
from butter. The novel aspect is in the use of the polyglycerol
esters which impart excellent whippability and shorter whipping
periods.
Inventors: |
Wingerd; Winston Harold (Elgin,
IL), Damisch; Russell (Elgin, IL), Bozzi; Marshall
(Valley Stream, L.I., NY) |
Assignee: |
The Borden Company (New York,
NY)
|
Family
ID: |
22297475 |
Appl.
No.: |
05/103,871 |
Filed: |
January 4, 1971 |
Current U.S.
Class: |
426/570;
426/609 |
Current CPC
Class: |
A23L
9/22 (20160801); A23L 9/24 (20160801) |
Current International
Class: |
A23L
1/19 (20060101); A23g 003/00 () |
Field of
Search: |
;99/139 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Jones; Raymond N.
Assistant Examiner: Hunter; J. M.
Attorney, Agent or Firm: Maskas; George P. Kap; George
A.
Claims
1. A dry, free-flowing whipped topping composition comprising
a. 0.1-4.0 percent, on solids basis, of polyglycerol esters of
fatty acids derived from butter,
b. 1-12 percent, on solids basis, of an edible emulsifier, other
than polyglycerol esters derived from butter, selected from the
group of conventional edible emulsifiers derived from fatty acids
containing 4-24 carbon atoms per molecule,
c. 10-60 percent, on solids basis, of edible fats derived from
fatty acids containing 4-26 carbon atoms and having melting points
in the range of 70.degree.-120.degree.F, and
2. The composition of claim 1 wherein amount of polyglycerol esters
of fatty acids derived from butter is 0.5-2 percent, the polymeric
molecule of said esters containing from 2-10 percent glycerol
units, said fatty acids containing 4-20 carbon atoms per molecule;
amount of said emulsifier being in the range of 3-9 percent, said
derivative fatty acids containing 12-22 carbon atoms; said edible
fats contain 8-22 carbon atoms; and amount of said film-forming
substance being 4-10 percent; said composition further including
10-60 percent, based on solids basis, of dextrin having
3. The composition of claim 2 wherein the derivative fatty acids of
said polyglycerol esters contain 4-18 carbon atoms; and said edible
fats having melting points in the range of 90.degree.-110.degree.F,
saponification values in the range of 180-270 and iodine numbers in
the range of from a low of about 8-12 for coconut oil to a high of
about 125-140 for soybean
4. The composition of claim 1 including 10-60 percent, on solids
basis, of
5. The composition of claim 2 wherein film-forming substance is
selected from whey solids, skim milk solids, lactalbumin,
lactalbumin phosphate, soy protein, partially hydrolyzed fish
protein, buttermilk solids, whole eggs, egg yolk, natural
water-soluble soy protein derivatives, egg
6. The composition of claim 2 wherein said dextrin is in the form
which has
7. A whipped topping comprising the composition of claim 6, and for
each 28 parts by weight thereof, 20-35 parts by weight of sugar and
3-5 ounces of
8. The composition of claim 6 wherein said film-forming substance
is selected from whey solids, skim milk solids, lactalbumin,
lactalbumin phosphate, soy protein, partially hydrolized fish
protein, buttermilk solids, whole eggs, egg yolk, natural
water-soluble soy protein
9. The spray dried composition of claim 8 wherein said fats are
selected from hydrogenated vegetable oils having a melting point in
the range of 90.degree.-110.degree.F and said emulsifier includes
about equal weight
10. The composition of claim 9 wherein said film-forming substance
is
11. The composition of claim 6 wherein said dextrin has a
dextrose
12. The composition of claim 11 wherein said emulsifier contains
6-30
13. The composition of claim 12 wherein said emulsifier contains
6--28
14. The composition of claim 6 wherein said fats are selected from
hydrogenated vegetable oils, said emulsifier is a combination of
monoglycerides and propylene glycol lactostearate in a weight
proportion
15. A whipped topping comprising the composition of claim 14, and
for each 28 parts by weight thereof, 20-35 parts by weight of sugar
and 3-5 ounces
16. The composition of claim 6 wherein said emulsifier is a
reaction product of said fatty acids and polyhydric alcohols
containing 2-6
17. The composition of claim 16 wherein said polyhydric alcohols
contain 2- 3 hydroxyl groups and 2-4 carbon atoms.
Description
This invention relates to compositions adaptable for use as whipped
toppings. The novel aspects of the composition is the use of
polyglycerol esters of fatty acids derived from butter as a portion
of the emulsifier used in the composition.
After being mixed with milk or water, certain compositions acquire
properties similar to whipping cream. Although the powder form is
preferred, these compositions can also be in the form of a paste.
The powders are preferred because they are easy to handle and are
more stable since they generally undergo less change during
long-term storage. A typical prior art powdered composition
includes 30-80 percent fat, 2-35 percent sugar, 5-30 percent
non-fat milk solids and 3-20 percent of an emulsifier. Such
compositions are generally prepared by forming an aqueous emulsion
and subsequently drying the emulsion to provide a powdered
product.
Novel product, which can also be described as a dry powder
composition, includes emulsifiers, fats, dextrin and a film-forming
substance. The product is prepared by melting and mixing together
fat and emulsifiers at a food pasteurization and homogenization
temperature which is about the melting point of the respective
constituents. The preferred temperature range in this instance is
from 140.degree.F-160.degree.F. The mixture of fat and the
emulsifiers constitutes the first mixture.
A second mixture is prepared by dissolving the film-forming
substance and dextrin in water and heating this mixture to a
temperature from 140.degree.F-160.degree.F. The two mixtures are
combined with mixing and the resulting mixture is homogenized to an
emulsion which is then dried in any convenient manner, such as
spray drying. Whipped topping is prepared by adding 20-35 gms of
sugar to 28 gms of powder composition and reconstituting the
mixture with 3 to 5 ounces of milk or water by means of
whipping.
Emulsifier used in preparing the product is composed of two parts:
the first being polyglycerol esters of fatty acids derived from
butter and the second, includes any other conventional emulsifiers
suitable for food use.
In order to produce a product which can be used to make a whipped
topping having high overrun and good stability, it is essential
that 0.1-4 percent, based on dry composition, of polyglycerol
esters of fatty acids derived from butter be included in the
composition. For purposes of simplicity, the polyglycerol esters of
fatty acids derived from butter will hereinafter be referred to as
polyglycerol butterate. Preferred amount of polyglycerol butterate
is in the range of 0.5-2 percent, based on the total dry
composition. Use of the butterate in excess of about 4 percent is
impractical for economical reasons as well as flavor. Excess
amounts of emulsifiers impart a greasy texture and a soapy flavor
to the compositions. These esters are readily prepared from
polyglycerols and fatty acids and because of their lipophilic and
hydrophylic properties, are used as emulsifiers in foods.
Commercial polyglycerols are mixtures of glycerols, diglycerol,
triglycerol and higher polyglycerols. Polymer molecule of the
polyglycerol butterate contains from 2-10 glycerol units and the
acids derived from butter may contain from 4-20, and preferably
from 4-18 carbon atoms. Fatty acid composition of a typical butter
fat is essentially as follows: 1.5 percent of caprylic acid, 3
percent of capric acid, 4 percent of lauric acid, 12 percent of
myristic acid, 25 percent of palmitic acid, 9 percent of stearic
acid, 1 percent of arachidic acid, and about 10% of other fatty
acids which contain from 4-16 carbon atoms. The fatty acids in
butter fat include saturated and unsaturated acids, although there
is a high preponderance of saturated acids. The unsaturated fatty
acids contain up to two double bonds. A typical butter fat has
iodine number in the range of 25-35, saponification value in the
range of 216-240 and Wiley melting point in the range of
82.degree.-95.degree.F.
Polyglycerol butterate, suitable for use as emulsifier in the
product described herein, can be obtained from Witco Chemical under
the designation of Emcol PG-B Polyglycerol Butterate. As was
earlier pointed out, presence of polyglycerol butterate in the
product is critical since without it it is not possible to prepare
a satisfactory whipped topping because the whipped composition is
unstable.
Second part of the emulsifier used in preparing the product
includes the conventional edible emulsifiers suitable for food use.
Amount of the conventional emulsifiers may range from 1-12 percent
based on the dry composition, and preferably from 3-9 percent. The
conventional emulsifiers include partial as well as complete or
diesters of a glycol and higher fatty acids. These esters may be
obtained by reacting any dihydric or polyhydric alcohol with fatty
acids or fats containing fatty acids. The esters may be prepared by
either methylation of fats and the subsequent reaction of the
methyl esters with a polyhydric alcohol such as glycol or, by
direct esterification of fatty acids. In the preparation of partial
esters, the degree of esterification may be complete so that in
addition to mono-esters each containing one hydroxyl and one fatty
acid group, there may often be diesters having both hydroxyl groups
substituted by fatty acids. According to the Cameron U.S. Pat. No.
2,913,342 issued on Nov. 17, 1961, the diesters by themselves do
not provide any improved whipping action in a whipped product and
for this reason, a mixture of mono and diesters is used. The fatty
acids should be saturated and preferably such that in reduction
with the glycol, sufficiently low-melting esters are produced
whereby a greasy feel in the mouth is avoided. Glycol esters
suitable for the present invention may be prepared from fatty acids
having chain length ranging from 4-24 and preferably 12-22 carbon
atoms. Examples of such glycol esters are partial glycol esters of
lauric, myristic, palmitic, stearic, oleic, behenic, linoleic and
arachidic acids. The acids can be saturated or unsaturated,
containing up to two double bonds. Suitable partial esters
mentioned include propylene glycol monostearate, propylene glycol
mono-palmitate, propylene glycol mono-laurate and propylene glycol
mono-myristate, although some diesters in this series are also
present with the partial esters. The higher fatty acids in the
above group are preferred due to their stability where elevated
temperatures are employed in drying an emulsion containing such
partial esters as are derived therefrom. Lower fatty acids
generally are not stable either in storage or as a result of the
drying operation and consequently, fail to provide the desired
emulsifying effect. In the case of propylene glycol mono-laurate,
for example, this partial ester, while essentially effective in
providing the desired emulsification in the case of whipped
topping, also provided a soapy off-taste rendering it unsuitable
for use in any flavorful emulsion. Other glycols which can be
employed as the glycol portion of the ester include the
polyoxyethylene glycols which contain up to 20 ethylene units in
the polymer, butylene glycol, dipropylene glycol, diethylene glycol
and the polymers of the various simple glycols.
Although the Cameron patent states that the diesters by themselves
do not provide an improved result, the product described therein
can be produced using the diester emulsifiers. In addition to the
emulsifiers disclosed in the Cameron patent, other examples include
diesters disclosed by the Cameron patent, acetylated tartaric acid
esters, sodium steroyl 2-lactolate, sorbitol esters, propylene
glycol lactostearate and mono-glycerides and diglycerides. The
fatty acid group or groups in the mono-glycerides and diglycerides
contain from 12-20, and preferably from 14-18 carbon atoms with
various degrees of saturation, although the fatty acid groups are
predominently unsaturated. With reference to the unsaturated fatty
acid groups, substantially all of these groups contain one double
bond.
The polyhydric alcohols, which are reacted with fatty acids to
produce the emulsifiers, include alcohols containing two hydroxy
groups, such as ethylene glycol, propylene glycol, trimethylene
glycol, tetramethylene glycol, hexamethylene glycol; alcohols
containing three hydroxy groups, such as glycerol; alcohols
containing four hydroxy groups, such as erythritol; alcohols
containing five hydroxy groups, such as arabitol and its
stereoisomer xylitol; hexahydric alcohols such as sorbitol and its
stereoisomers dulcitol and mannitol; cyclic pentahydric alcohols
such as quercitol; and cyclic hexahydric alcohols such as
inositol.
The polyhydric alcohols, preferably unsubstituted, contain 2-6 and
preferably 2-4 carbon atoms and can be either saturated or
unsaturated, although they are preferably saturated. As is apparent
from above examples, these alcohols may contain from 2-6, and
preferably from 2-3 hydroxyl groups.
The conventional edible emulsifiers are selected from esters
containing 6-30, and preferably 6-28 carbon atoms per molecule.
Edible fats in the amount of 10-60 percent, based on dry
composition, are also incorporated in the product. These edible
fats contain fatty acids having from 4-26, and preferably 8-22
carbon atoms. Examples of suitable fats include coconut oil, soy
oil, cotton seed oil, peanut oil, palm oil, hydrogenated vegetable
oil having an average melting point of from
70.degree.F-120.degree.F and preferably from
90.degree.-100.degree.F, and edible animal fats having a melting
point in the same range as the hydrogenated vegetable oil. Most of
these fats will fall in the melting point range of
70.degree.-120.degree.F. saponification value in the range of
180-270 and iodine number which can range from a low of 8-12 for
coconut oil to a high of 125-140 for soy bean oil. Fats and oils
are mainly triglycerides of fatty acids.
Other component in the preparation of the product is a film-forming
substance used in amount of 1-15 percent, based on dry composition,
and preferably 4-10 percent. Examples of such film-forming
substances are sodium caseinate, whey solids, partially hydrolized
fish protein, buttermilk solids, whole eggs, egg yolks, skim milk
solids, neutral water soluble soy protein derivatives, egg albumin,
gelatin, lactalbumin, lactalbumin phosphate and soy protein. These
proteinacious materials should be dispersable in the aqueous phase
of the reconstituted dry emulsion and they must have the ability to
embibe water and form a foamed structure. This substance is water
soluble and is added for the purpose of forming a film around fat
globules. It was found that the smaller the fat globules in the
emulsion the better the emulsion will be. It appears that the
film-forming substance, together with liquid dextrin, improves
whippability of the whipped topping.
Although the presence of liquid dextrin is not absolutely
essential, it is added to improve whippability. The amount of
dextrin solids varies from 10-60 percent, based on dry composition.
Dextrin is a water-soluble, low molecular weight starch with a
dextrose equivalent of 8-25, and preferably 10-22. Dextrose
equivalent is the measure of chemical modification of a starch,
dextrose having a dextrose equivalent of 100. Dextrin includes
hydrolized starch and hydrolized cereal solids. Any starch
hydrolized by acid, enzyme or dry heat can be used. Examples are
corn starch, sorghum or milo starch, potato starch, tapioca and
wheat starch. Liquid dextrin solids which have not been previously
dried are preferred to powdered dextrin. Dextrin should be used in
solution form. It is commerically available in aqueous solutions of
60-75 percent solids concentration from Clinton Corn Products.
Variation in the amount of liquid dextrin used is at the expense of
the fats, and vice versa.
Another optional ingredient is lecithin which may be used up to 2
percent, and preferably up to 1 percent to provide a finer texture
to a whipped product. It is used for essentially the same purpose
as the lower melting mono-glycerides to invert the emulsion from
oil-in-water to water-in-oil. This change is desirable since
water-in-oil emulsion is very stiff and provides additional
stability to the whipped topping. Lecithin appears to emulsify the
fat phase of the reconstituted dry emulsion in the form of discreet
emulsified globules whereby the fat is ideally distributed in the
product. When lecithin is employed, the whip is finer and smoother
and is more stable as evident by the body and peaking provided. The
term lecithin, as used herein, is intended to mean phosphatide
composition derived from materials such as soy bean, corn, cotton
seed, peanut, egg yolks, liver and the like. containing lecithin in
various degress of purity. Also, phosphatides modified by various
processes such as hydroxylation or phosphorylation, may be
employed. The most preferred form of lecithin is a vegetable
phosphatide which in addition to phosphatide material has an
oleaginous carrier, such as soy bean oil or cocoa butter. It is
desirable for the purpose of the present invention that the
lecithin be highly water dispersable but at the same time, have a
sufficient emulsification power for the fat phase of the
system.
The invention is further illustrated by the following examples. In
all of the examples which follow, the spray dried product was
maintained at room temperature for two days to allow the fat
crystals to equilibrate to room temperature.
EXAMPLE I
In this example, three different samples of a powdered product were
prepared. The ingredients of samples A, B and C are given
below.
__________________________________________________________________________
A B C
__________________________________________________________________________
hydrogenated vegetable fat (92.degree.F MP) 35% 35% 34%
hydrogenated vegetable fat (110.degree.F MP) 8 8 8 dextrin (20-22
DE) 73% solids 40 40 40 sodium caseinate 8 8 8 propylene glycol
lactostearate (99.degree.F MP) 4 -- 8 distilled monoglyceride,
154-158.degree.F MP 2 4 -- distilled monoglyceride,
136-144.degree.F MP 2 4 -- polyglyceride esters of fatty acids
derived from butter 1 1 1
__________________________________________________________________________
100% 100% 100%
__________________________________________________________________________
The powdered products were prepared by melting and mixing together
the fats and emulsifiers at about 160.degree.F to form a first
mixture. Dextrin and sodium caseinate were dissolved in 100 parts
by weight of water and heated to 140.degree.F, to form a second
mixture. The two mixtures were combined with simple mixing and
homogenized at 500 psi in the second stage valve and 2000 psi on
the first stage valve. The emulsion was fed directly to a spray
drier operating at an inlet temperature of 320.degree.F and an
outlet temperature of 200.degree.F. The dry powder was cooled
immediately and quickly to 55.degree.F and thereafter stored at
room temperature.
EXAMPLE II
Procedure of Example I was followed in preparing spray dried
products containing the following ingredients:
% on Ingredients Wet Wt. Dry Wt. dry basis
__________________________________________________________________________
hydrogenated vegetable oil 860.0 43.0 (Wecotop IC, Drew Chemical)
liquid dextrin, 73% solids 1095.0 gm 800.0 40.0 (Clinton Corn
Products) sodium caseinate 160.0 8.0 (Land O' Lakes) propylene
glycol lactostearate 80.0 4.0 (Durlac 300, Durkee) distilled
monoglycerides 40.0 2.0 (Myverol Type 18-07, DPI) distilled
monoglycerides 40.0 2.0 (Myverol Type 18-30, DPI) polyglycerol
butterate 20.0 1.0 (Emcol PG-B, Witco Chemical) 1.0 water 2400.0 --
--
__________________________________________________________________________
2000.0 gm 100.0%
__________________________________________________________________________
28 grams of the spray dried product and 28.7 grams of sucrose sugar
were whipped for 2 minutes with 118 grams of cold milk. Density of
the whipped topping was 2.453 pounds per gallon and the overrun,
3.48. Flavor and stiffness of the product was good. The density of
the whipped topping was rechecked after five days and was found to
be 2.400 pounds per gallon.
EXAMPLE III
This example is characterized by the absence of the polyglycerol
butterate. The procedure in Example I was followed to prepare a
spray dry product having the following ingredients:
Wet Wt. Dry Wt. %
__________________________________________________________________________
hydrogenated vegetable oil 860.0 gm 43.0 (Wecotop IC, Drew
Chemical) liquid dextrin, 73% solids 1123 gm 820.0 41.0 (Clinton
Corn Products) sodium caseinate 160.0 8.0 (Land O' Lakes) propylene
glycol lactostearate 80.0 4.0 (Durlac 300, Durkee) distilled
monoglycerides 40.0 2.0 (Myverol Type 18-07, DPI) distilled
monoglycerides 40.0 2.0 (Myverol Type 18-30, DPI) water 2400.0 --
--
__________________________________________________________________________
2000.0 gm 100.0%
__________________________________________________________________________
In preparing the whipped topping, 28.0 grams of the spray dried
product and 28.7 grams of sucrose sugar were whipped for 2 minutes
with 4 ounces of cold milk weighing 118 grams. Density of the
whipped topping was 3.180 pounds per gallon and the overrun was
2.68.
The flavor was good, but stiffness and whip-up time were very poor.
When rechecked after five days, the density was 3.180 pounds per
gallon.
EXAMPLE IV
Here again, procedure of Example I was followed to prepare a spray
dried product containing the following ingredients:
Wet Wt. Dry Wt. %
__________________________________________________________________________
hydrogenated vegetable oil 860.0 gm 43.0 (Wecotop IC, Drew
Chemical) liquid dextrin, 73% solids 1014.0gm 740.0 37.0 (Clinton
Corn Products) sodium caseinate 160.0 8.0 (Land O' Lakes) propylene
glycol lactostearate 80.0 4.0 (Durlac 300, Durkee) distilled
monoglycerides 40.0 2.0 (Myverol Type 18-07, DPI) distilled
monoglycerides 40.0 2.0 (Myverol Type 18-30, DPI) polyglycerol
butterate 80.0 4.0 (Emcol PG-B, Witco Chemical) water 2300.0 -- --
__________________________________________________________________________
2000.0 gm 100.0%
__________________________________________________________________________
The whipped topping was again prepared by whipping 28.0 grams of
the product and 28.7 grams of sucrose sugar in 4 ounces of cold
milk. Density was 2.24 pounds per gallon and the overrun, 3.77.
Whipping time was 2 minutes. The whipped topping had a slight
emulsifier flavor and good stiffness. It had the best whip-up time
of all the batches. When rechecked after five days, the density was
2.290 pounds per gallon.
EXAMPLE V
Procedure of Example I was followed to prepare a product having the
following composition:
Wet Wt. Dry Wt. %
__________________________________________________________________________
hydrogenated vegetable oil 860.0 gm 43.0 (Wecotop IC, Drew
Chemical) liquid dextrin, 73% solids 1068 gm 780.0 39.0 (Clinton
Corn Products) sodium caseinate 160.0 8.0 (Land O' Lakes) propylene
glycol lactostearate 80.0 4.0 (Durlac 300, Durkee) distilled
monoglycerides 40.0 2.0 (Myverol Type 18-07, DPI) distilled
monoglycerides 40.0 2.0 (Myverol Type 18-30, DPI) polyglycerol
butterate 40.0 2.0
__________________________________________________________________________
(Emcol PG-B, Witco Chemical) 2000.0gm 100.0%
__________________________________________________________________________
Again, 28 grams of the composition were mixed with 28.7 grams of
sucrose sugar and whipped with 4 ounces of cold milk for a period
of 2 minutes. Density was 2.290 pounds per gallon and the overrun,
3.73. The flavor was good and the stiffness was very good. The
stiffness was the best of all the batches. Recheck of the whipped
topping after five days gave a density of 2.200 pounds per
gallon.
EXAMPLE VI
A spray dried product containing 6 percent of polyglycerol
butterate was prepared pursuant to procedure of Example I. The
ingredients were as follows:
Wet Wt. Dry Wt. %
__________________________________________________________________________
hydrogenated vegetable oil 860.0 gm 43.0 (Wecotop IC, Drew
Chemical) liquid dextrin, 73% solids 959.0 gm 700.0 35.0 (Clinton
Corn Products) sodium caseinate 160.0 8.0 (Land O' Lakes) propylene
glycol lactostearate 80.0 4.0 (Durlac 300, Durkee) distilled
monoglycerides 40.0 2.0 (Myverol Type 18-07, DPI) distilled
monoglycerides 40.0 2.0 (Myverol Type 18-30, DPI) polyglycerol
butterate 120.0 6.0 (Emcol PG-B, Witco Chemical) water 2741 gm --
--
__________________________________________________________________________
2000.0 gm 100.0%
__________________________________________________________________________
The whipped topping was again prepared by whipping 28.0 grams of
the product and 28.7 grams of sucrose sugar in 4 ounces of cold
milk. Density was 2.620 per gallon and the overrun, 3.26. Whipping
time was 2 minutes. The whipped topping had an emulsifier flavor,
poor stiffness and poor whip-up time.
Comparing results of Examples I-VI, there was a dramatic difference
in the whip-up, density and stiffness of the batches made with and
without polyglycerol butterate (PGB). Whipped topping prepared from
composition of Example III, which had no PGB, had poor density
because it was so high, no stiffness and low overrun. Whipped
topping of Example V, containing 2 percent PGB, had best stiffness
and very good body and density. Whipped topping of Example IV,
containing 4% PGB, had the best whip-up time and good stiffness and
density. Whipped topping of Example II, containing 1% PGB, had good
density although slightly higher than whipped toppings of Examples
IV and V. This topping, Example II, had a better stiffness than
that of Example IV but not as good as that of Example V. Whip-up
time was approximately same as for the whipped topping of Example
V. Results for Example VI, wherein the whipped topping contained 6%
PGB, indicate that the topping had an emulsifier flavor, poor
stiffness and poor whip-up time.
EXAMPLE VII
In this example, 56.7 grams of a commercially available dry mix
containing sugar were used to prepare a whipped topping by whipping
the mix with 4 ounces of cold milk. The whipping time was 4
minutes, which is poor. Although flavor was fair, stiffness was
poor.
In order to evaluate storage stability and flavor of the novel
composition after storage, the following experiment was carried
out:
EXAMPLE VIII
Three samples of dry, free-flowing composition, each containing 1
percent of polyglycerol butterate, were stored for six months, each
at a different temperature, i.e., first one at room temperature,
second one at 45.degree.F, and the third one at 100.degree.F. Three
samples of whipped toppings were then prepared from the three
samples by admixing 28.0 grams of each sample with 28.7 grams of
sucrose sugar and whipping the resulting mixtures with 4 ounces
(118 grams) of cold milk. Results of the experiment were as
follows:
whipped topping prepared density overrun whipping stiff- flavor
from sample stored at: lbs/gal time ness
__________________________________________________________________________
A. room temperature 2.453 3.48 2 min. good consider- - able off- -
flavor B. 45.degree.F 2.453 3.48 2 min. fair some off- flavor C.
100.degree.F 2.342 3.64 2 min. good strong off- flavor
__________________________________________________________________________
As evident from above table, the density in terms of pounds per
gallon was very good at all three storage temperatures. There was a
strong emulsifier taste at room temperature and 100.degree.F and
some off-flavor at 45.degree.F. The 100.degree.F sample had the
best stiffness while the 45.degree.F sample had the worst. The room
temperature sample had good stiffness but slightly less than
100.degree.F sample.
The off flavor in above example may be described as "emulsifier
taste," although this is not entirely true. Staling of the
caseinate in the composition provides a major contribution to the
off-flavor development. The use of antioxidants to stabilize fat
and emulsifier in the composition may be resorted to in order to
obtain adequate shelf-life.
* * * * *